Rainbow Veggie Pancakes
Colorful, nutrient-packed pancakes made with a medley of chopped veggies.
Ingredients
- ¼ cup almond flour
- 2 large eggs
- ⅓ cup unsweetened almond milk
- Finely chopped vegetables (bell peppers, zucchini, spinach)
Instructions
- Mix the finely chopped vegetables into the pancake batter made fromalmond flour, eggs, and almond milk.
- Heat a skillet over medium heat and cook the batter, flipping once,until the pancakes are golden brown and cooked through.